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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti
Foods (2022) Vol. 11, Iss. 3, pp. 256-256
Open Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten
JinRong Wang, Yonghui Li, Xiao‐Na Guo, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1507-1507
Open Access | Times Cited: 11
Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content
Marie‐Christin Baune, Fabio Fanari, Thomas Lickert, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1639-1639
Open Access | Times Cited: 1
The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review
Isabella M. Riley, Mieke A. Nivelle, Nand Ooms, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4738-4775
Closed Access | Times Cited: 24
Degradation of starch in pasta induced by extrusion below gelatinization temperature
Bin Jia, Lavaraj Devkota, Mike Sissons, et al.
Food Chemistry (2023) Vol. 426, pp. 136524-136524
Open Access | Times Cited: 13
Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products
Ashok Sarkar, Bin Xiao Fu
Foods (2022) Vol. 11, Iss. 12, pp. 1796-1796
Open Access | Times Cited: 19
Investigating the effect of lattice design on sauce adhesion in 3D printed durum wheat pasta
Min Jin Chung, Su Hyun Lee, Hyun‐Woo Kim, et al.
Food Bioscience (2024) Vol. 59, pp. 103858-103858
Closed Access | Times Cited: 4
Substitution of wheat semolina with intact chickpea cells: A study on extruded pasta quality
Weiyan Xiong, Lavaraj Devkota, Sushil Dhital
Food Research International (2025) Vol. 202, pp. 115687-115687
Open Access
Sustainability on the plate: Unveiling the environmental footprint of pasta supply chain through Life Cycle Assessment
Eleonora Catellani, Sophia Manfredini, Clarissa Amico, et al.
Environmental Impact Assessment Review (2025) Vol. 112, pp. 107821-107821
Open Access
Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina
Antonio Troccoli, Donatella Bianca Maria Ficco, Cristiano Platani, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 392-392
Open Access
Designing safe grain-based food processes
Ram Kumar Shrestha, Jana K. Richter, Girish M. Ganjyal, et al.
Elsevier eBooks (2025), pp. 305-376
Closed Access
Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions
Xinying Suo, Oscar Moreno-Araiza, Margherita Dall’Asta, et al.
International Journal of Food Sciences and Nutrition (2025), pp. 1-12
Closed Access
Characterization of Peptides Released from Gluten-Free Climate-Smart Cowpea-Based Pasta During Gastric and Intestinal in Vitro Digestion
Pauline Pinel, Mélina Robert, Julien Jardin, et al.
(2025)
Closed Access
In vitro protein digestibility of gluten-free climate-smart cowpea-based pasta
P. Pinel, Cristian R. Munteanu, Aurélie Putois, et al.
Food Research International (2025) Vol. 208, pp. 116100-116100
Closed Access
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions
Rana Abdul Basit, Allah Rakha, Zia Ullah Khan, et al.
Food Reviews International (2025), pp. 1-29
Closed Access
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 10
Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends
Serena Carpentieri, Agnieszka Orkusz, Giovanna Ferrari, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100672-100672
Open Access | Times Cited: 8
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, et al.
Polish Journal of Food and Nutrition Sciences (2022) Vol. 72, Iss. 3, pp. 273-285
Open Access | Times Cited: 13
Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics
Nayara Jessica da Silva Ramos, Edmar Bezerra Maciel Rocha, Thaísa Abrantes Souza Gusmão, et al.
LWT (2023) Vol. 189, pp. 115485-115485
Open Access | Times Cited: 7
How to cook pasta? Physicists view on suggestions for energy saving methods
Phillip Toultchinski, Thomas A. Vilgis
Physics of Fluids (2024) Vol. 36, Iss. 11
Open Access | Times Cited: 2
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Mariasole Cervini, Mario Gabrielli, Giorgia Spigno, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 327-327
Open Access | Times Cited: 6
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains
Luz María Paucar‐Menacho, Márcio Schmiele, Juan Carlos Vásquez Guzmán, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 353-353
Open Access | Times Cited: 2
Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours
Samuel Arturo Delgado-Murillo, José de Jesús Zazueta‐Morales, Armando Quintero‐Ramos, et al.
BIOtecnia (2024) Vol. 26, Iss. 1
Open Access | Times Cited: 2
Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta
Iffadhiya Fathin Adiba, Sudathip Sae‐tan, Wattinee Katekhong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2581-2591
Closed Access | Times Cited: 2
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